red wine
- You have accessRestricted accessTemporal Evaluation of Retronasal and Mouthfeel Sensations in Cofermented and Blended Red Wines from CaliforniaEmily S. Stoffel, Ruta O. Lesniauskas, Samantha R. Anderson, Cate T. Krystoff, View ORCID ProfileL. Federico CasassaAm J Enol Vitic. 2023 74: 0740017 ; DOI: 10.5344/ajev.2023.22065Emily S. Stoffel1Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;Ruta O. Lesniauskas3Garza Consulting, LLC, Grand Rapids, MI, 49525, USA.Samantha R. Anderson2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;Cate T. Krystoff2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;L. Federico Casassa2Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA;
- Open AccessEffect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic PolymersIngrid Weilack, Christina Schmitz, James F. Harbertson, Fabian WeberAm J Enol Vitic. 2021 72: 230-239 ; DOI: 10.5344/ajev.2021.20064Ingrid Weilack1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;Christina Schmitz1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;James F. Harbertson2Washington State University, 2710 University Drive, Richland, WA 99354-7224; and3Associate Professor of Enology, Washington State University, Viticulture and Enology Program, School of Food Science.Fabian Weber1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D 53115 Bonn, Germany;
- You have accessRestricted accessPredicting the Impact of Red Winemaking Practices Using a Reactor Engineering ModelKonrad V. Miller, Anita Oberholster, David E. BlockAm J Enol Vitic. 2019 70: 162-168 ; DOI: 10.5344/ajev.2018.18076Konrad V. Miller1Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616Anita Oberholster2Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616David E. Block1Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 956162Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
- You have accessRestricted accessUse of ISO 5495:2009 to Determine Sensory Preferences of Consumers of Spanish Red Wines with Designation of OriginJosé J. Quesada-Granados, Rosa M. Blanca-Herrera, Silvia Pastoriza de la Cueva, José A. Rufián-Henares, Miguel Navarro-Alarcón, Cristina Samaniego-SánchezAm J Enol Vitic. 2018 69: 334-341 ; DOI: 10.5344/ajev.2018.17114José J. Quesada-Granados1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)Rosa M. Blanca-Herrera1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)Silvia Pastoriza de la Cueva1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)José A. Rufián-Henares1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)Miguel Navarro-Alarcón1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)Cristina Samaniego-Sánchez1Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus Cartuja s/n, 18071 Granada (Spain)
- You have accessRestricted accessEffect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon FermentationLarry A. Lerno, Siriwan Panprivech, Ravi Ponangi, Leanne Hearne, Tom Blair, Anita Oberholster, David E. BlockAm J Enol Vitic. 2018 69: 295-301 ; DOI: 10.5344/ajev.2018.16103Larry A. Lerno1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Siriwan Panprivech1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Ravi Ponangi1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Leanne Hearne1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Tom Blair1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Anita Oberholster1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616David E. Block1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 956161Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
- You have accessRestricted accessEnvironmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)Francisco J. Flor, Francisco J. Leiva, Jorge L. García, Eduardo Martínez, Emilio Jiménez, Julio BlancoAm J Enol Vitic. 2018 69: 302-306 ; DOI: 10.5344/ajev.2018.17076Francisco J. Flor1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainFrancisco J. Leiva1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainJorge L. García1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainEduardo Martínez1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainEmilio Jiménez1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, SpainJulio Blanco1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, Spain
- You have accessRestricted accessChemical Gradients in Pilot-Scale Cabernet Sauvignon Fermentations and Their Effect on Phenolic ExtractionLarry Lerno, Max Reichwage, Siriwan Panprivech, Ravi Ponangi, Leanne Hearne, Anita Oberholster, David E. BlockAm J Enol Vitic. 2017 68: 401-411 ; DOI: 10.5344/ajev.2017.16104Larry Lerno1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Max Reichwage1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616Siriwan Panprivech2School of Biotechnology, Assumption University, Huamak, Bangkapi, Bangkok, ThailandRavi Ponangi3E. & J. Gallo Winery, Modesto, CA 95354Leanne Hearne3E. & J. Gallo Winery, Modesto, CA 95354Anita Oberholster1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616David E. Block1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 956164Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616
- You have accessRestricted accessImpact of Winemaking Techniques on Classical Enological Parameters and Rotundone in Red Wine at the Laboratory ScaleOlivier Geffroy, Tracey Siebert, Anthony Silvano, Markus HerderichAm J Enol Vitic. 2017 68: 141-146 ; DOI: 10.5344/ajev.2016.16060Olivier Geffroy1Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V’innopôle, BP22, 81310 Lisle Sur Tarn, France4present address, Assistant Professor, École d’Ingénieurs de Purpan, 75 voie du TOEC, BP 57611, 31076 Toulouse cedex 3Tracey Siebert2The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064 – AustraliaAnthony Silvano3Lallemand SAS, 19 rue des Briquetiers, BP 59, 31702 Blagnac, FranceMarkus Herderich2The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064 – Australia
- You have accessRestricted accessSkin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of ConceptAngela M. Sparrow, Richard E. Smart, Robert G. Dambergs, Dugald C. CloseAm J Enol Vitic. 2016 67: 29-37 ; DOI: 10.5344/ajev.2015.15055Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, AustraliaRichard E. Smart2Smart Viticulture, 31 North Corner, Newlyn, Cornwall, TR185JG, United KingdomRobert G. Dambergs3Wine TQ, PO Box 3 Monash SA 5342, Australia.Dugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Australia
- You have accessRestricted accessSulfur Dioxide and Glutathione Alter the Outcome of MicrooxygenationAngelita Gambuti, Guomin Han, Ana L. Peterson, Andrew L. WaterhouseAm J Enol Vitic. 2015 66: 411-423 ; DOI: 10.5344/ajev.2015.15005Angelita Gambuti1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II,” viale Italia 83100, Avellino, ItalyGuomin Han1Department of Viticulture and Enology, University of California, Davis, CA 956163College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, PR ChinaAna L. Peterson1Department of Viticulture and Enology, University of California, Davis, CA 95616Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, Davis, CA 95616